Recipe
Ingredients:
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3 chicken breasts
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2 large carrots
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2 portobello mushrooms
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1 medium yellow onion
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3 cloves garlic
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12 oz. frozen peas
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1 bunch green onions
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4 oz. shredded fontina cheese
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20 oz. (two cans) cream of chicken soup
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24 oz. (two boxes) gnocchi (I used gluten free by Delallo)
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1 cup parmesan
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1/2 cup white wine
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1/2 cup water
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2 Tbsp. olive oil
Directions:
Chop chicken into bite-sized pieces. Add olive oil to your Dutch oven and bring to a medium heat. Brown the chicken on all sides. Chop the onion, carrot, and garlic and add to the pan. Stir to incorporate. Add 1/2 cup of white wine (I used the Bota Box pinot grigio I already had open) and deglaze the pan. Add 1/2 cup of water and place in a 350-degree oven, covered, for 10 minutes.
Remove from the oven and add the carrots, mushrooms, peas, cheeses, and cream of chicken soup. Stir until mixed through.
Boil gnocchi to package directions – until it floats. Drain and spoon on top of pie mixture. Add extra black pepper and parmesan cheese. Bake at 350 for 20 minutes. Broil for 5.
Top with puff pastry crust.